Baked Apple Cider Donuts
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These baked apple cider donuts are made with baking powder and baking soda, so no yeast is needed. That means no waiting around for them to rise, no kneading, no rolling and shaping. These donuts are made with an apple cider reduction so maximum apple cider flavor!
So you may or may not know this but even though this blog is called “bostongirlbakes” I actually did NOT grow up in Boston. Cue shocked face! Yes it’s true. I grew up on a farm in rural, upstate New York. And one of my fondest memories growing up is visiting the local cider mill.
Watching the cider be pressed before my very eyes was such a joy that I looked forward to each year. But the thing I remember the most, and longed for each year, were the homemade donuts.
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Behind this tiny plexiglass window homemade donuts were pressed out and fried before your very eyes. Hot, fresh donuts that were like none I’ve ever tried.
So this apple cider donut recipe is my ode to that cider mill and those fond memories. And let me tell you what, a homemade apple cider donut that I can whip up any time in my kitchen? Let’s just say it’s dangerous friend. You’ve been warned.
For more donut recipes check out –> 90+ Donut Recipes
Ingredients needed
For the full list of ingredients and amounts, refer to the recipe instruction card at the bottom of the post.
Ingredient Notes
Here are a few things that are important to note about the the ingredients:
- Apple cider – You need to reduce the apple cider on the stove, so it’s concentrated. This takes about 45 minutes on the stove, but you can do this a day ahead of time and refrigerate it when ready. Apple juice will not give you quite the same flavor.
- Eggs – You want room temperature eggs so the ingredients mix evenly and you get fluffy donuts. Place your eggs in bowl of warm water for 10 minutes before you start. You can also read my full tutorial on how to get eggs to room temperature quickly.
- Buttermilk – Buttermilk and milk do not react the same way in baking recipes with the leavening agents. If you don’t have any buttermilk, you can make a homemade buttermilk version.
- Baking powder and baking soda: Check the freshness of your baking powder and baking soda. Test baking powder by placing a teaspoon in a small bowl of warm water. Test baking soda by placing a teaspoon in a small bowl of vinegar. If it bubbles, then they are fresh and good to use!
How to make these baked apple cider donuts
Make the apple cider reduction
Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully.
Let it reduce until the cider is reduced to ½ cup. This took about 40-45 minutes for me. If it reduces too much, add enough cider to make ½ cup. Let it cool for about 10 minutes before using. I pop mine in the freezer to cool down faster. This can also be done the day before. Simply cover and refrigerate until ready to use the next day.
Making the donut batter
Mix dry ingredients. Add flour, baking powder, baking soda, salt, cinnamon,and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed.
Heather’s Baking Tip
Measure your flour correctly. Too much flour which can result in a dense tough donut. For best, results measure your flour using a kitchen scale.
If you are measuring your flour with a measuring cup then you want to stir the flour first as it can settle in the bag. Then spoon the flour into the cup and level it off. Do not press the flour down into the cup or shake it for it to settle or you will end up with too much flour.
Mix wet ingredients. Whisk sugar, brown sugar, milk, butter, vanilla extract, and egg together in another bowl until combined.
Combine all ingredients. Add the apple cider reduction and the wet ingredients to the well. Stir together using a spatula to form a slightly thick batter; do not overmix. Once you have combined the wet and dry ingredients do not overmix. Mix just until the flour has been incorporated. A streak or two of flour not mixed in is OK.
Fill the donut pans. Spoon or pipe the batter into the prepared donut pans, filling them about 1/2 of the way up. Or use a piping bag and fill the pans, which is much easier. This batter will make a little over 12 donuts.
Filling The Pans
Use a piping bag to pipe the batter into the donut pan easily. If you don’t have a piping bag, then use two spoons to scrape the batter in the pans.
Do not overfill the pans. You want them about half full, so they don’t puff up over the center. If you overfill them won’t look quite like donuts anymore. If you do, simply cut the center out using a piping tip.
Coating The Donuts
You have two options now to coat the donuts. With or without butter. I preferred the rolled in butter first then coated in cinnamon sugar. My husband preferred without butter. To each their own!
To coat them “my way”, first roll them in melted butter.
And then it’s time to take a bite. Devour. Hide them for yourself, so no one else can have any. I mean, err, share them. Right. Of course, share them is the correct answer.
These donuts are so light and fluffy and bursting with apple flavor. And the cinnamon sugar coating sends them over the edge. I seriously inhaled three immediately. I wish I was exaggerating to you. But I’m so not. They are that good.
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Apple cider donuts
Ingredients
For the donuts
- 2 cups (480 ml) apple cider
- 2 cups (240 g) all-purpose flour spoon and leveled
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup (100 g) granulated sugar
- ½ cup (107 g) packed light brown sugar
- ½ cup (120 ml) buttermilk
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- 1 large egg room temperature
Topping:
- 1 cup (200 g) granulated sugar
- 2 tablespoons cinnamon
- 10 tablespoons (142 g) unsalted butter melted (optional)
Instructions
- Preheat and prep pans. Preheat the oven to 375°F (190 degrees C). Grease two 6-cup donut pans with non-stick cooking spray.
- Make apple cider reduction. Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to ½ cup. This took about 40-45 minutes for me. If it reduces too much, add enough cider to make ½ cup. Let it cool for about 10 minutes before using. I pop mine in the freezer to cool down faster. This can also be done the day before. Simply cover and refrigerate until ready to use the next day. 2 cups (480 ml) apple cider
- Mix dry ingredients. Add flour, baking powder, baking soda, salt, cinnamon, and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed. 2 cups (240 g) all-purpose flour ¾ teaspoon baking powder ¾ teaspoon baking soda ¼ teaspoon salt 2 teaspoons ground cinnamon ¼ teaspoon ground nutmeg
- Mix wet ingredients. Whisk sugar, brown sugar, milk, butter, vanilla extract, and egg together in another bowl until combined. ½ cup (100 g) granulated sugar ½ cup (107 g) packed light brown sugar ½ cup (120 ml) buttermilk 2 tablespoons unsalted butter 1 teaspoon vanilla extract 1 large egg
- Combine all ingredients. Make a well in the center of the dry ingredients. Add the apple cider reduction and the wet ingredients to the well. Stir together using a spatula to form a slightly thick batter; do not overmix.
- Pipe donuts. Spoon or pipe the batter into the prepared donut pans, filling them about 1/2 of the way up. Or use a piping bag and fill the pans, which is much easier.
- Bake donuts. Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch, 10 to 12 minutes. Let cool for 10 minutes in the pans before removing to a sheet pan lined with a silicone baking mat. Pipe and bake any remaining batter with a second batch (I usually get another 3-4 donuts).
- Coat donuts. Mix sugar and cinnamon together for topping in a shallow dish. To coat the donuts you can roll them in just cinnamon and sugar. Or dip them in melted butter first then roll in the cinnamon sugar mixture. Let cool completely before serving (if you can wait that long!) 1 cup (200 g) granulated sugar 2 tablespoons cinnamon 10 tablespoons (142 g) unsalted butter
Video
Notes
- Tools: Donut Pan |Whisk (this is my new favorite whisk!) |Cooling Rack
- Apple cider reduction: You can make this ahead of time and store in the fridge for up to 2 days. Bring to room temperature before using. I do not recommend using apple juice as it will not result in the same apple flavor.
- Freezing: After they are baked and cooled completely, you can definitely freeze these. Place the donuts in sealable plastic bag and freeze these for up to 3 months. They will thaw at room temperature quickly.
- Storage: These donuts can be stored at room temperature, covered, for 2 days. They may last a little longer, but I find they are best if eaten within 2 days (or fresh, hot out of the oven is always the best!!)
- Buttermilk: Regular milk will not react the same and will not yield the same results. If you do not have any buttermilk you can make a homemade buttermilk version.
- Overfilling the pans: Do not overfill the pans. You want them about half full, so they don’t puff up over the center. If you overfill them won’t look quite like donuts anymore. If you do, simply cut the center out using a piping tip.
- Nutritional facts are based on rolling the donuts in butter.
Keep em comin’ Your recopies are great!
aw thank you Ray… your kind words mean a lot!
These donuts have the best fall flavors! So warm and cozy plus they are easy to make!
Excellent !
These donuts are so perfect for the fall!! I know that these are going to be a staple in my house every year, thank you so much for the recipe 🙂
thank you for your sweet comment Cathleen =)
I had apple cider donuts at the pumpkin patch last month and immediately went searching for a recipe when I came across this one. Made them last weekend and they were a huge hit with my family and not nearly as difficult as I expected.
excellent!
This was a fabulous doughnut recipe that my entire family enjoyed. I’m looking forward to seeing some of your other recipes and making them! Have a great day! Happy Holidays!
Heidy
That’s so sweet Heidi. Have a happy holidays as well
Loving these baked apple cider donuts! So delicious!
Great to hear! 🙂